What are you up to this weekend? We're ..
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looking forward to Mother's Day
With picture perfect weather forecast for Iowa, the puppies and I are planning a road trip to visit my son and his family. There's nothing like a day filled with podcasts, the wind in your fur, and the people you love. I'm excited to see their farmer's market, have a picnic at the park, and feel my grandson's whispers in my ear.
Of course, a pot of miso soup might be in order (their favorite), along with capturing some new pictures for my office
This week, as I was adding a few photos of Little Z to his memorial, I couldn't help but think
There's no shortage of photos of the events in our lives: birthday parties, family visits, trips to the apple orchard. But it's the everyday moments I want to remember; the days that smell like strawberry puffs and innocence. The days that are full of life and hope and dreams. The days of hair in a ponytail, an unmade bed, and an abandoned to-do list.
The real everyday beauty
As I pressed his photo to my chest, I realized that particular moment could have passed.
We could have come up with a million excuses to press on; just one more email, laundry zero. But we didn't. And now I'm so, so, so grateful for the photos. Another gentle reminder from this sweet, sweet soul; that the days (and our lists) are long. But the years are short. They're fleeting, and strung together by only the moments we choose to create
This Mother's Day weekend, we're choosing play over productivity. Something tells me that by the time it's through, our lists will still be laying on the kitchen counter, but our hearts will be very full indeed
I wish all of the mothers who are reading, the happiest of Mother's Days. Thank you for who you are and all that you do
Dutch Babies .. aka big poufy pancakes served hot out the oven with their loft still intact. Call it a Dutch baby, Dutch puff, or German pancake as my do my grandfather's old recipe clippings. They're a satisfying and dramatic meal that's ridiculously easy to make.
When the kids were little, I alternated between regular pancakes and dutch babies for them on Sunday mornings. One partial to maple syrup; the other lemon and powder sugar. They were a sweet start to the day.
This recipe is different and far more in line with the way my husband and I eat now. Turning the basic puffed pancake formula into something savory, cheesy, herby and peppery. A recipe for the salt-toothed of the world (those who reach for potato chips instead of a cookie)
Instead of sugar, the focus is on eggs and cheese. A Yorkshire pudding meets a gougère meets a supersize popover. Crisp on the outside, steamy and custardy on the inside. It’s coated with grated Parmesan that crisps up into a lacy, crunchy surface as it bakes
One could serve this savory Dutch baby for brunch with maybe a side of fruit to balance the richness. It would also be a wonderful lunch with a salad on the side. Yet it's cozy and impressive as a light supper; perhaps served alongside a big pot of soup and a glass of wine
For something completely unexpected, make it for your next dinner party. Think a little ahead about the timing so you can pull it out of the oven once everyone's about one drink in. Offer it up and let everyone tear it apart with their hands (have napkins at the ready)
Puffed, browned, and elegant. It's as much a conversation piece as it is an hors d’oeuvre
~ Adapted from Dinner by Melissa Clark
Savory Herbed Parmesan Dutch Baby
- 1 cup + 2 Tbsp whole wheat pastry flour
- fine grain sea salt + freshly ground black pepper
- 8 eggs (large or XL)
- ¾ cup milk
- 2 Tbsp fresh thyme leaves, chopped fine + more for garnish
- 2 Tbsp fresh chives, chopped fine + more for garnish
- 4 Tbsp butter
- ¾ cup finely grated parmesan cheese
- flaky sea salt, for garnish
- sriracha and/or lemon wedges for serving (optional)
- Pre-heat oven to 425 deg F
- In a large bowl, add the flour, a strong pinch of sea salt, and a grind or two of freshly ground black pepper. Whisk to combine
- In a separate bowl, add the eggs and milk. Whisk to combine
- Add the eggs to the flour mixture and whisk until just combined.
- Stir in the thyme and chives
- Over medium-high heat, add the butter to a 12-inch cast-iron (or another oven safe) skillet, and allow it to melt.
- Continue to cook, whisking occasionally, until the butter has browned and smells nutty (~ 5-7 min); then swirl it around in the skillet until the sides and bottom of the pan are coated
- Pour the batter into the skillet, and scatter the Parmesan cheese and flaky sea salt over the top
- Bake until the Dutch baby has puffed and is golden (~ 20-25 min)
- ** Note: Baking it a little less gives a softer interior though less rise; baking it little more gives you more puff and a drier interior; both ways are wonderful
- Serve immediately, garnished with thyme, chives, and (optionally) Sriracha and/or lemon wedges on the side